Ingredients

The following ingredients have 5 Servings
  • 4 slices thick-cut bacon (, diced)
  • 1 medium onion (, finely chopped)
  • 2 tablespoons butter
  • 1/4 cup stone-ground cornmeal
  • 1/4 cup masa harina
  • 2 tablespoons mesquite powder
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 1 1/2 cups whole milk
  • 1/3 cup sour cream
  • 2 large eggs
  • 3 cups freshly shucked corn (, about 6 ears or 16 ounces frozen corn, thawed and drained)
  • 2 tablespoons canned sliced or diced jalapeno peppers (, drained (optional))

Instruction

  • Preheat the oven to 350 degrees F.Fry the bacon in a 10-inch cast iron skillet until done. Add the onions and cook until soft and translucent, 5-7 minutes. Remove from skillet and set aside. Melt the butter in the skillet to coat the bottom and sides.Combine the dry ingredients in a bowl. Add all remaining ingredients except for the corn and stir to combine. Stir in the corn, jalapenos (if using), and onion mixture.
  • Pour the mixture into the greased skillet. Bake for 45-50 minutes or until the center is slightly firm to the touch and the corn pudding is golden brown. Let cool for 5 minutes and then serve by scooping out with a spoon.